- Presence of non-Saccharomyces yeasts in cellar equipment and grape juice during harvest timeE Ocon
ICVV, Instituto de Ciencias de la Vid y el Vino, Universidad de La Rioja, CSIC, Logrono, Spain
Food Microbiol 27:1023-7. 2010..It is also necessary to point out that the cleaning of the cellars prior to the reception of the grapes does not completely eliminate the yeasts present, so that these can subsequently become part of the vinification process...
- Factors of influence in the distribution of mold in the air in a wine cellarE Ocon
Institute de las Ciencias de la Vid y el Vino, ICVV University de La Rioja, Gobierno de La Rioja, CSIC, Spain
J Food Sci 76:M169-74. 2011..Hence, the presence of traditional underground areas for ageing wine, which is justifiable in seasons where temperature and humidity control lead to major technical problems, should be reconsidered in the design of new wine cellars...
- Presence of lactic bacteria in the air of a winery during the vinification periodP Garijo
ICVV, Instituto de Ciencias de la Vid y el Vino CSIC, Gobierno de La Rioja, Logrono, Spain
Int J Food Microbiol 136:142-6. 2009..The species and clones of the lactic bacteria identified were also related to those present in the vinification tanks at any given stage of the process...